Cheesy Potato Risotto with Sage Tomatoes
30 min
Veggie
147081
For 2 Portions
800 g
potato
250 g
cherry tomato
100 g
heavy whipping cream
60 g
Gruyère
10 leaves
sage, fresh
2
shallot
6 tbsp
olive oil
1/2 l
vegetable broth
pepper
salt
1. All set?
2. Wash and dice potatoes into approx. 0.4 x 0.4" cubes.
3. Peel and finely dice shallot.